Beef Recipes Made Simple

Ingredients

• 2 ribeye steaks (10–12 oz each)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp high-heat oil
• 2 tbsp unsalted butter
• 2 garlic cloves (smashed)
• 3 thyme sprigs

Method

1. Pat dry and season.
2. Sear in a very hot pan for 3–4 minutes per side.
3. Add butter, garlic, and thyme; baste for 1 minute.
4. Cook to at least 63°C (145°F) for medium-rare, then rest 7 minutes.

Ingredients

• 2 T-bone steaks (12–14 oz each)
• 1 tbsp olive oil
• 1½ tsp coarse salt
• ¾ tsp black pepper
• 1 tbsp chopped rosemary
• 1 tsp lemon zest

Method

1. Mix salt, pepper, rosemary, and zest.
2. Oil and season steaks.
3. Sear over high heat, then finish over indirect heat, turning at least twice.
4. Cook to at least 63°C (145°F) for medium-rare and rest 8 minutes.

Ingredients

• 2 sirloin steaks (8–10 oz each)
• 1 tsp kosher salt
• 1 tbsp cracked peppercorns
• 1 medium shallot (minced)
• ½ cup beef stock
• ¼ cup heavy cream
• 1 tbsp unsalted butter

Method

1. Season and sear steaks; cook to at least 63°C (145°F) for medium-rare.
2. Rest steaks.
3. Soften shallot in the same pan, add stock, and reduce by half.
4. Stir in cream and butter; spoon over sliced steak.

Ingredients

• 2 steaks (8–12 oz each)
• ¼ cup Worcestershire sauce
• 2 tbsp olive oil
• 1 tbsp Montreal steak spice
• 1 tbsp fresh lemon juice
• 2 garlic cloves (minced)

Method

1. Whisk the Worcestershire sauce, olive oil, steak spice, lemon juice, and garlic in a bowl.
2. Place the steaks in a sealable container or bag, pour over the marinade, and turn until evenly coated.
3. Refrigerate for 2–8 hours, turning once halfway through if possible.
4. Remove the steaks from the marinade, let the excess drip away, and discard the used marinade.
5. Grill or pan-sear over high heat to your preferred doneness, using the temperature guide below. Rest for 5–8 minutes before slicing.

Ingredients

• 2 steaks (8–12 oz each)
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 2 garlic cloves (minced)
• 1 tsp finely chopped fresh rosemary
• ½ tsp black pepper
• ½ tsp kosher salt

Method

1. Whisk the balsamic vinegar, olive oil, maple syrup, Dijon, garlic, rosemary, pepper, and salt until combined.
2. Add the steaks and marinade to a sealable container or bag, turning the meat to coat every surface.
3. Refrigerate for 2–6 hours.
4. Remove the steaks, allow the excess marinade to drip away, and discard the used marinade.
5. Grill or pan-sear over high heat to your preferred doneness. Rest for 5–8 minutes before serving.

Ingredients

• 2 steaks (8–12 oz each)
• ¼ cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp brown sugar
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves (minced)
• 2 green onions (thinly sliced)

Method

1. Whisk the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, and garlic until the sugar dissolves. Stir in the green onions.
2. Combine the steaks and marinade in a sealable container or bag and turn to coat.
3. Refrigerate for 1–4 hours.
4. Remove the steaks, let the excess marinade drip away, and discard the used marinade.
5. Grill or pan-sear over high heat to your preferred doneness. Rest for 5–8 minutes, then slice against the grain.

Ingredients

• 1 beef roast (3–4 lb)
• 2 medium onions (quartered)
• 4 carrots (cut into chunks)
• 4 garlic cloves (smashed)
• 2 cups beef stock
• 2 rosemary sprigs
• 4 thyme sprigs
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp oil

Method

1. Brown the seasoned roast on all sides.
2. Add vegetables, herbs, and stock.
3. Cover and cook at 160°C (325°F) for 3–3½ hours.
4. Rest 15 minutes and serve with pan juices.

Ingredients

• 1 well-marbled chuck roast (3–5 lb)
• 1 large onion (sliced)
• 1 cup dry red wine
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 4 garlic cloves (smashed)
• 2 bay leaves
• 3 rosemary sprigs
• 3 thyme sprigs
• 6 carrots
• 2 lb Yukon Gold potatoes
• 2 tbsp oil
• 2 tsp kosher salt
• 1 tsp black pepper

Method

1. Season the roast and sear it thoroughly in a Dutch oven.
2. Brown the onion, then deglaze the pot with red wine.
3. Return the beef; add broth, Worcestershire, garlic, and herbs.
4. Cover and braise at 135°C (275°F), adding the vegetables during cooking, until fork-tender—about 70 minutes per pound.

Based on State of Dinner’s recipe.

Ingredients

• 3–4 lb bone-in beef short ribs
• 1 cup diced onion
• 3 carrots (cut into chunks)
• 2 tbsp tomato paste
• 3 garlic cloves (minced)
• 1 tsp smoked paprika
• 2 cups beef stock
• 12 oz beer
• 1 tsp Worcestershire sauce
• 3 thyme sprigs
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

Method

1. Season and deeply brown the short ribs in a Dutch oven.
2. Soften the onion and carrots; stir in tomato paste, garlic, and paprika.
3. Deglaze with beer, then add stock, Worcestershire, herbs, and the ribs.
4. Cover and braise at 165°C (325°F) for 2½–3 hours, until fork-tender.

Based on State of Dinner’s recipe.

Ingredients

• 4 lb chuck roast
• 1 large white onion (diced)
• 5 garlic cloves (minced)
• 2 bay leaves
• ¼ cup lime juice
• 1 cup beef stock
• 3 tbsp apple cider vinegar
• 2 chipotle peppers plus 1 tbsp adobo sauce
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp smoked paprika
• 2 tsp sea salt
• ½ tsp black pepper
• 20 small corn tortillas

Method

1. Cut, season, and brown the chuck roast in batches.
2. Soften onion and garlic in the same Dutch oven.
3. Add the beef, stock, lime, vinegar, chipotle, and spices.
4. Cover and braise at 175°C (350°F) for 2½–3 hours; shred and return to the cooking juices.

Based on The Modern Proper’s recipe.

Ingredients

• 1 tender beef roast (3–4 lb)
• 2 tbsp Dijon mustard
• 4 garlic cloves (minced)
• 1 tbsp chopped rosemary
• 1 tbsp thyme leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil

Method

1. Coat roast with oil, mustard, garlic, and herbs.
2. Roast at 230°C (450°F) for 15 minutes.
3. Reduce to 165°C (325°F) and cook to at least 63°C (145°F) for medium-rare.
4. Rest 20 minutes before slicing thinly.

Ingredients

• 1 lb cooked roast beef (thinly sliced)
• 4 crusty rolls
• 8 provolone slices
• 1 large onion (thinly sliced)
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 2 tbsp butter

Method

1. Brown sliced onion in butter.
2. Add stock and Worcestershire; simmer 10 minutes.
3. Warm beef in the jus.
4. Fill rolls with beef and cheese, toast, and serve with jus.

Ingredients

• 2 cups cooked roast beef (diced)
• ¾ cup pearl barley
• 1 medium onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 can diced tomatoes (14 oz)
• 6 cups beef stock
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper

Method

1. Soften onion, carrots, and celery.
2. Add stock, tomatoes, barley, and thyme.
3. Simmer 40 minutes until barley is tender.
4. Add cooked beef and heat through for 10 minutes.

Ingredients

• 1 beef roast (3 lb)
• 1 medium onion (diced)
• 4 garlic cloves (minced)
• 1 cup beef stock
• 2 tbsp tomato paste
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• juice of 1 lime
• 12 small tortillas

Method

1. Season and brown the roast.
2. Add everything except lime and tortillas to a slow cooker.
3. Cook on low for 8 hours until fork-tender.
4. Shred into the juices, add lime, and serve in warm tortillas.

Ingredients

• 1 lb ground beef
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 cheddar slices
• 4 burger buns
• ½ cup sliced pickles
• ½ small onion (thinly sliced)
• ¼ cup burger sauce

Method

1. Divide cold beef into 8 loose balls.
2. Smash onto a hot griddle and season.
3. Cook, flip, and continue until each patty reaches 71°C (160°F).
4. Add cheese and stack two patties per bun.

Ingredients

• 1 lb ground beef
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup grated Parmesan
• 2 garlic cloves (minced)
• 2 tbsp chopped parsley
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cups tomato sauce

Method

1. Mix gently and form 16 meatballs.
2. Bake at 220°C (425°F) for 12 minutes.
3. Simmer in tomato sauce until centres reach 71°C (160°F).
4. Serve with pasta or crusty bread.

Ingredients

• 1½ lb ground beef
• 1 medium onion (diced)
• 2 carrots (diced)
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef stock
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 cups prepared mashed potatoes

Method

1. Brown beef to 71°C (160°F); add vegetables.
2. Stir in tomato paste, Worcestershire, and stock; simmer until thick.
3. Top with mashed potatoes.
4. Bake at 200°C (400°F) for 25 minutes.

Ingredients

• 1 lb ground beef
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 2 tbsp chili powder
• 2 tsp cumin
• 2 tbsp tomato paste
• 1 can diced tomatoes (28 oz)
• 1 can kidney beans (15 oz, drained)
• 1 cup beef stock
• 1 tsp kosher salt
• ½ tsp black pepper

Method

1. Heat a heavy pot over medium-high heat. Add the beef and cook for 6–8 minutes, breaking it into small pieces, until well browned.
2. Add the onion and cook for 4 minutes. Stir in the garlic, chili powder, cumin, and tomato paste; cook for 1 minute until fragrant.
3. Pour in the diced tomatoes and beef stock, scraping any browned bits from the bottom of the pot. Stir in the kidney beans.
4. Bring to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.
5. Season with salt and pepper. Serve with cheddar, sour cream, green onion, cilantro, or sliced jalapeño if desired.

Ingredients

• 1 lb ground beef
• 1 red bell pepper (thinly sliced)
• 1 medium sweet onion (thinly sliced)
• 6 garlic cloves (minced)
• 1 cup fresh basil leaves
• 1 tbsp chili paste
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 3 cups cooked rice

Method

1. Whisk the chili paste, soy sauce, fish sauce, brown sugar, and lime juice in a small bowl; set the sauce aside.
2. Heat the oil in a large skillet over medium-high heat. Add the beef and cook for 8–10 minutes, breaking it into small pieces, until browned.
3. Add the bell pepper, onion, and garlic. Stir-fry for about 5 minutes, until the vegetables begin to soften but still have some bite.
4. Pour in the sauce and add most of the basil. Cook for about 2 minutes, stirring, until the basil wilts and the sauce coats the beef.
5. Serve over warm rice and finish with the reserved basil leaves.

Based on The Modern Proper’s recipe.

Ingredients

• 1 lb ground beef
• 12 oz egg noodles
• ½ cup diced onion
• 3 garlic cloves (minced)
• 3 tbsp flour
• ½ tsp paprika
• 2 cups low-sodium beef broth
• 1 cup sour cream
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped parsley

Method

1. Cook the noodles until just tender and set aside.
2. Soften onion and garlic, then brown the beef with the seasonings.
3. Stir in flour, gradually add broth, and simmer until thickened.
4. Remove from heat, stir in sour cream, and toss with the noodles.

Based on State of Dinner’s recipe.

Ingredients

• 1½ lb ground beef
• 1 medium yellow onion (diced)
• 1 jalapeño (seeded and minced)
• 3 garlic cloves (minced)
• 2½ cups shredded cheese (divided)
• ¾ cup sour cream
• 2 tbsp taco seasoning
• 10 small corn tortillas
• 1 can red enchilada sauce (19 oz)
• 2 tbsp chopped cilantro

Method

1. Heat the oven to 190°C (375°F). Cook the beef, onion, jalapeño, and garlic in a large skillet over medium-high heat for about 8 minutes, breaking up the meat as it browns.
2. Remove the skillet from the heat. Stir in 1½ cups of the cheese, the sour cream, and the taco seasoning.
3. Wrap the tortillas in a damp towel and microwave for 1 minute so they roll without cracking. Warm the enchilada sauce separately.
4. Lightly coat each tortilla with sauce, add about ¼ cup filling, roll tightly, and place seam-side down in a 9 × 13-inch baking dish.
5. Pour over the remaining sauce and sprinkle with the remaining cheese. Bake for 25–30 minutes, until bubbling and melted.
6. Rest for 5 minutes, then finish with chopped cilantro before serving.

Based on The Modern Proper’s recipe.

Ingredients

• 1½ lb ground beef
• 1 medium onion (finely diced)
• 1 large carrot (finely diced)
• 2 celery stalks (finely diced)
• 4 garlic cloves (minced)
• 3 tbsp tomato paste
• 1 can crushed tomatoes (28 oz)
• 1 cup beef stock
• ½ cup whole milk
• 2 tsp Italian seasoning
• 1½ tsp kosher salt
• ½ tsp black pepper

Method

1. Brown beef to 71°C (160°F).
2. Add finely chopped vegetables and cook until soft.
3. Stir in tomato paste, tomatoes, stock, and herbs.
4. Simmer 60 minutes; finish with milk and serve over pasta.